For the dough
1 cup of roasted and ground cashew
1/4 cup of grated carrot
1 egg
For the filling
2 cups of creamy ricotta cheese
4 spoons (tablespoon) of lemon juice
1/4 cup of grated carrot
1 can of fig jam (420g) cut into large strips
For the dough
1 cup of roasted and ground cashew
1/4 cup of grated carrot
1 egg
For the filling
2 cups of creamy ricotta cheese
4 spoons (tablespoon) of lemon juice
1/4 cup of grated carrot
1 can of fig jam (420g) cut into large strips
Prepare the dough: mix the ingredients to obtain a smooth dough
Line the bottom of a 24cm diameter removable mold, greased with butter
Bake in a moderate oven (180°C), preheated, for 15 minutes or until the dough is firm. Reserve
Prepare the filling: mix the ricotta cheese with lemon juice and grated carrot, place it on a fine-mesh sieve and let it drain for 20 minutes
Cover the dough with this cream and top with fig jam strips
Decorate with whole cashews
Serve in 12 portions.
